Ingredients

• 300ml/10fl oz reduced fat coconut milk
• 200ml/7fl oz chicken stock
• 1 small red onion
• roughly chopped
• 1 level tbsp Thai massaman curry paste
• 1 cinnamon stick
• 2 chicken breasts
• boneless
• skin removed (150g/5½oz each)
• cut into bite-sized pieces
• 100g/3½oz fine green beans
• trimmed
• 1 aubergine
• cut into 1.5cm/½in cubes
• 1 tbsp roasted cashew nuts
• chopped
• 1 red chilli
• seeds removed
• thinly sliced
• 1 spring onion
• finely chopped
• 2 limes
• halved

Directions

• Put the coconut milk
• stock
• red onion
• curry paste and cinnamon stick in a large
• wide saucepan. Bring to a simmer over a medium heat.
• Add the chicken
• green beans and aubergine and cook gently for 15–20 minutes
• or until the aubergines are tender and the chicken is cooked through.
• Spoon the curry into four shallow bowls and scatter over the cashews
• chilli and spring onion. Serve with the lime halves for squeezing over.